Since ancient times, people have incorporated the sense of smell into the scope of aesthetics. Only the smell that is pleasing or pleasant can be called aroma.
The so-called tea fragrance is actually a unique fragrance type of tea formed by combining different aromatic substances in different concentrations and having a comprehensive effect on the olfactory nerves.
To distinguish the aroma of tea leaves, it is mainly done by the sense of smell. By steeping the tea leaves, the aromatic substances contained therein are volatilized, which stimulates the nasal cavity olfactory nerves to distinguish. There are two methods: “dry smelling tea fragrance” and “wet smelling leaf bottom”.
Dry smell tea
Dry Pu’er tea smells the fragrance of tea. The method is to hold the tea with both hands (or one hand), close to the nasal cavity and smell it carefully. After the tea is heated, the aroma will evaporate, and the aroma can be smelled.
Wet olfactory leaf bottom
It is to sniff the bottom of the tea leaves after the first steeping while it is hot. Since the soaked tea leaves can fully volatilize under the action of heat, and some unpleasant odors can also volatilize with the heat, it is easiest to distinguish the aroma of the tea by smelling the bottom of the leaves while it is hot and wet.
The method is to hold the teacup (pot or tureen) from which the tea soup has been poured in one hand, and half open the cup cover (pot or bowl cover) with the other hand. Deepen the entire nose into the cup close to the bottom of the leaf to increase the sense of smell.
In order to correctly distinguish the type of tea aroma, the height of the aroma, and the duration of the aroma, the smell should be repeated once or twice, but the time of each smell should not be too long, because the human sense of smell is prone to fatigue, the smell of fragrance is too long, and the sense of smell is sensitive. If the sex declines, smelling the fragrance will be inaccurate, usually about 3 seconds.